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Patton Valley Petillant Naturel Riesling is made from 100 percent Riesling.

Good friends and good wine make this funny world go ‘round, right? Without those friends letting us buy some of their precious Riesling, we couldn’t make this delicious wine. Even if we did have to beg. A little. 
We are using some really great vineyard sites to make this wine, and they are as diverse as they are excellent. Preserving the inherent “riesling-ness” is as important here as making this sparkle, so we’ve been extra careful to be clean, true, and simple with this. Native yeast ferments and minimal handling with fastidious cleanliness make this an absolute natural wonder. A small dosage of organic sugar kicks off the bottle ferment to make it sparkle.
This smells like apples, pears, apricot, and the sea. Not kidding. The palate is fizzy, fun, and fresh with an appley bite and pear - almond lushness. All angles and elbows, the lees and sediment widen the palate with pleasing breadth.

VINEYARDS:
25% Norris McKinley, Ribbon Ridge AVA - LIVE
50% Windridge, Chehalem Mountains AVA - LIVE
25% Wascher, Dundee Hills AVA - USDA Organic

pH: 3.04

Paysan Sauvignon Blanc Zabala Vineyard is made from 100% Sauvignon Blanc.

Paysan Sauvignon Blanc comes from Zabala Vineyard - located on a large holding on the Arroyo Seco floodplains that was part of land granted to the Zabala family before California’s statehood. It was first planted in the 1970s and has grown to encompass over 1000 acres. Zabala Vineyard is one of the rockiest vineyard I Brand works with, full of what is locally known as ‘Greenfield Potatoes’, which are the rather inedible round river stones that dominate the soil and have been collected into piles and walls at every property in the basin. This vineyard is located directly in the path of the daily Salinas Valley winds, which control sugar development and retain natural acidity. Certified organic grapes.

Tasting Notes: Light-bodied. Aromatic explosion on the nose. Lime, gooseberry, green melon, grapefruit, white peach, passion fruit. Crisp, tart, clean with bright acidity on the palate. Neutral oak ageing provides subtle creaminess, while still exhibiting trademark green notes.

Riebeek Cellars Shiraz is made from 100% Shiraz.

Cold soaked for one day and then inoculated with selected yeast.
Fermentation temperature was between 24 - 26 degree Celsius. Malolactic
fermentation was done with French oak chips and American oak staves. This
was then blended with wine matured in 2nd and 3rd fill barrels for 12 months.

Often referred to as Shiraz Country, the Riebeek Valley is renowned for
exceptional Shiraz wines. The Riebeek Shiraz is a lively rich wine, full bodied
with a subdued smokiness on the nose and a pallet of ripe fruit and
interesting spice.
Well-balanced and smooth, the aftertaste lingers with the exciting flavors of
Christmas pudding.

Perfect companion to meat, game, duck, goose, pasta and cheese. Serve at
room temperature

Review:

90 PTS - Silver Medal - Decanter WWA

Riebeek Cellars Shiraz is made from 100% Shiraz.

Cold soaked for one day and then inoculated with selected yeast. Fermentation temperature was between 24 - 26 degree Celsius. Malolactic fermentation was done with French oak chips and American oak staves. This
was then blended with wine matured in 2nd and 3rd fill barrels for 12 months.

Often referred to as Shiraz Country, the Riebeek Valley is renowned for exceptional Shiraz wines. The Riebeek Shiraz is a lively rich wine, full bodied with a subdued smokiness on the nose and a pallet of ripe fruit and
interesting spice. Well-balanced and smooth, the aftertaste lingers with the exciting flavors of Christmas pudding.

Serve at room temperature. The perfect companion to barbequed lamb, filet medallions and game. Lovely with Springbok stuffed with bacon, garlic and rosemary and a great match to a cheese and preserves platter.

Deep red with a slight purple hue on release. The wine has a rich mix of dark chocolate infused with coffee bean and black liquorice, then scents of tar, aniseed, raw (pure) soy and black olive on the nose. The palate is expansive, and yet balanced and finessed. An amalgam of dark berried flavors and textural sensations. The 100% new oak is completely absorbed, meshed with ripe tannins, completing a palate of impressive length and youthfulness.

Parcels of fruit for this wine were identified in the vineyard by the winemakers. Daily fruit inspection led to the fruit being harvested at optimum flavor ripeness. The fruit was harvested at night and quickly transported to the winery. The fruit was destemmed to 6T open fermenters for fermentation. A Shiraz specific yeast was selected to ferment the wine and fermentation was carried out at a maximum of 28°C. The fermenter was manually pumped over twice daily in the first half of fermentation to give the winemakers control of color, flavor and tannin extraction. Pump over regimes were adjusted toward the end of fermentation to suit the tannin and flavor extraction of the wine. The cap was completely broken up on each pump over. The wine remained in fermenters for 6-8 days (dependent on parcel) before being pressed, inoculated with malolactic bacteria and filled to American oak (100% new barrels). The wine was racked post malolactic fermentation and returned to the same barrels. The wine was topped every month and after six months racked and returned to the same barrels again. Prior to bottling the parcels were emptied from oak and blended. Minimal fining and filtration was carried out prior to bottling.

Review:

"Judging by the obscenely heavy packaging, this wine is going to be big—and big it is. 2018 was a wonderful vintage for Barossa Shiraz, and many producers were able to coax (with ease) abundant red fruits and balanced, ductile tannins from the grapes this season; this is no exception. The 2018 Ron Thorn Shiraz is heavily weighted down by oak at this stage, but the fruit shows the requisite muscle to fend off the oak in the long term. A very good wine, but it's definitely not ready yet. - Erin Larkin"

- Robert Parker's Wine Advocate (September 2022), 94+ pts

Schwarz Nitschke Block Shiraz is made from 100 percent Shiraz.

This Bethany vineyard was planted by Jason Schwarz's parents in 1968 and has been tended to by the hands of his family ever since. The vines are dry-grown and produce small crops of intensely flavored fruit.

A display of the purest blood-plum and black cherry, with cracked black peppercorn and streaky bacon over some seriously fine oak. Some subtle herbaceous qualities, nettle and thyme bring life to an otherwise immense nose. Very juicy on the palate, deeply flavorsome, long and with mouth-coating tannin for a very textured, very focused Barossa classic.

Slow cooked beef ribs, grilled meats, wild game and grilled vegetables.

Review:

"All the good stuff: dry-grown and fermented under the aegis of wild yeast; a smattering of whole-bunch seasoning (25%), French oak (20% new), conferring poise, freshness and authority. As far as Barossa shiraz goes, this is benchmark. Plush but nicely taut. A stream of boysenberry fruit and violet scents sashay to a samba of thyme, tapenade and smoked meats, nicely avoiding any sense of reduction, or clunky jam. This is smart. Very. - Ned Goodwin"

- Halliday Wine Companion (August 2020), 96 pts

Schwarz Nitschke Block Shiraz is made from 100 percent Shiraz.

This Bethany vineyard was planted by Jason Schwarz's parents in 1968 and has been tended to by the hands of his family ever since. The vines are dry-grown and produce small crops of intensely flavored fruit.

A display of the purest blood-plum and black cherry, with cracked black peppercorn and streaky bacon over some seriously fine oak. Some subtle herbaceous qualities, nettle and thyme bring life to an otherwise immense nose. Very juicy on the palate, deeply flavorsome, long and with mouth-coating tannin for a very textured, very focused Barossa classic.

Slow cooked beef ribs, grilled meats, wild game and grilled vegetables.

First vinified in 2002, Shaw + Smith Shiraz has quickly garnered attention a standout cool climate Austrlian shiraz.

Sourcing immaculate fruit from the cool Adelaide Hills region, Shaw + Smith carry out whole berry fermentation in open-topped steel vats allowing for gentle yet thorough extraction and optimal aromatics.  Maturation in French oak allows tannins to soften and aromas to harmonize before bottling under screw cap.

Shaw + Smith own two vineyards in the Adelaide Hills, at Balhannah and Lenswood, totalling 55 hectares. The vineyards are planted to varieties that perform particularly well in the region, namely Sauvignon Blanc, Chardonnay, Pinot Noir, and Shiraz.

Hand picked, sorted and fermented as a combination of whole berries and whole bunches in open fermenters, with gentle plunging and minimal working. Aged in French oak for fourteen months, of which one third was new.

Shaw + Smith Shiraz is a medium bodied cool-climate Shiraz, in which balance is more important than power.

The Grade Napa Cabernet Sauvignon Winfield Vineyard is made from Napa Valley Cabernet Sauvignon.

“2016 produced wines that are very giving, round, coating and streamlined. Year after this year, this bottling aims to highlight the best attributes of the Winfield Vineyard, and also creates a wine that possesses qualities that allow it to age well in the cellar and evolve over many years.

“This wine expresses a focused balancing act of dark, rich black fruit, and a fine tannin structure, illuminated through the core with a laser-like acidity. The wine displays a deep purple-red hue with a cranberry halo. Aromas of cassis, cinnamon, citrus oil, roasted meat, and lilac swell from the glass.

“The palate is marked by a wave of jet-black brambly fruit up front, followed by an exotic spice mid-palate and a long, complex finish that lasts and lasts expressing notes of flowering jasmine, and oolong tea. The silky tannins hold everything together and will certainly allow this wine to evolve in the cellar for at least 7-10 years.”  - Thomas River Brown

Review:

Coming from the Winfield Vineyard in Calistoga, the 2016 Cabernet Sauvignon is another brilliant wine from the hands of winemaker Thomas Rivers Brown. This deep purple-colored effort boasts tons of blueberry and jammy blackberry fruits as well a medium to full-bodied, concentrated, yet elegant style on the palate. It has the purity of fruit that’s the hallmark of the vintage, ripe, sweet tannins, and no hard edges, and is already hard to resist.

-Jeb Dunnuck 94 Points

The Grade Napa Cabernet Sauvignon Winfield Vineyard is made from Napa Valley Cabernet Sauvignon.

“2016 produced wines that are very giving, round, coating and streamlined. Year after this year, this bottling aims to highlight the best attributes of the Winfield Vineyard, and also creates a wine that possesses qualities that allow it to age well in the cellar and evolve over many years.

“This wine expresses a focused balancing act of dark, rich black fruit, and a fine tannin structure, illuminated through the core with a laser-like acidity. The wine displays a deep purple-red hue with a cranberry halo. Aromas of cassis, cinnamon, citrus oil, roasted meat, and lilac swell from the glass.

“The palate is marked by a wave of jet-black brambly fruit up front, followed by an exotic spice mid-palate and a long, complex finish that lasts and lasts expressing notes of flowering jasmine, and oolong tea. The silky tannins hold everything together and will certainly allow this wine to evolve in the cellar for at least 7-10 years.”  - Thomas River Brown

Review:

Coming from the Winfield Vineyard in Calistoga, the 2016 Cabernet Sauvignon is another brilliant wine from the hands of winemaker Thomas Rivers Brown. This deep purple-colored effort boasts tons of blueberry and jammy blackberry fruits as well a medium to full-bodied, concentrated, yet elegant style on the palate. It has the purity of fruit that’s the hallmark of the vintage, ripe, sweet tannins, and no hard edges, and is already hard to resist.

-Jeb Dunnuck 94 Points

The Grade Napa Cabernet Sauvignon Winfield Vineyard is made from Napa Valley Cabernet Sauvignon.

“This wine expresses a focused balancing act of dark, rich black fruit, and a fine tannin structure, illuminated through the core with a laser-like acidity. The wine displays a deep purple-red hue with a cranberry halo. Aromas of cassis, cinnamon, citrus oil, roasted meat, and lilac swell from the glass.

“The palate is marked by a wave of jet-black brambly fruit up front, followed by an exotic spice mid-palate and a long, complex finish that lasts and lasts expressing notes of flowering jasmine, and oolong tea. The silky tannins hold everything together and will certainly allow this wine to evolve in the cellar for at least 7-10 years.”  - Thomas River Brown

Review:

The 2018 Cabernet Sauvignon Winfield Vineyard is an absolutely gorgeous wine that conveys a striking interplay of richness, power and nuance. Silky and restrained for this site, the Winfield offers up a compelling melange of red fruit, iron, cedar, tobacco, rose petal and dried herbs, all in a mid-weight style that is incredibly appealing. The Winfield is a selection taken from Blocks 1, 4 and 5.

-Vinous 94 Points

The Grade Napa Cabernet Sauvignon Winfield Vineyard is made from Napa Valley Cabernet Sauvignon.

“This wine expresses a focused balancing act of dark, rich black fruit, and a fine tannin structure, illuminated through the core with a laser-like acidity. The wine displays a deep purple-red hue with a cranberry halo. Aromas of cassis, cinnamon, citrus oil, roasted meat, and lilac swell from the glass.

“The palate is marked by a wave of jet-black brambly fruit up front, followed by an exotic spice mid-palate and a long, complex finish that lasts and lasts expressing notes of flowering jasmine, and oolong tea. The silky tannins hold everything together and will certainly allow this wine to evolve in the cellar for at least 7-10 years.”  - Thomas River Brown

Review:

Coming from the Winfield Vineyard in Calistoga, the 2016 Cabernet Sauvignon is another brilliant wine from the hands of winemaker Thomas Rivers Brown. This deep purple-colored effort boasts tons of blueberry and jammy blackberry fruits as well a medium to full-bodied, concentrated, yet elegant style on the palate. It has the purity of fruit that’s the hallmark of the vintage, ripe, sweet tannins, and no hard edges, and is already hard to resist.

-Jeb Dunnuck 94 Points

The Grade Napa Cabernet Sauvignon Winfield Vineyard is made from Napa Valley Cabernet Sauvignon.

“This wine expresses a focused balancing act of dark, rich black fruit, and a fine tannin structure, illuminated through the core with a laser-like acidity. The wine displays a deep purple-red hue with a cranberry halo. Aromas of cassis, cinnamon, citrus oil, roasted meat, and lilac swell from the glass.

“The palate is marked by a wave of jet-black brambly fruit up front, followed by an exotic spice mid-palate and a long, complex finish that lasts and lasts expressing notes of flowering jasmine, and oolong tea. The silky tannins hold everything together and will certainly allow this wine to evolve in the cellar for at least 7-10 years.”  - Thomas River Brown

Review:

The 2019 Cabernet Sauvignon Winfield Vineyard is a blend taken from three blocks in the vineyard. A potent, layered Cabernet, the Winfield is super-expressive today. Dark red cherry, licorice, incense and savory herbs all flesh out in a potent, resonant Calistoga Cabernet that hits all the right notes. This is impressive, to say the least.

-- Antonio Galloni 95 Points

The Grade Napa Cabernet Sauvignon Winfield Vineyard is made from Napa Valley Cabernet Sauvignon.

“This wine expresses a focused balancing act of dark, rich black fruit, and a fine tannin structure, illuminated through the core with a laser-like acidity. The wine displays a deep purple-red hue with a cranberry halo. Aromas of cassis, cinnamon, citrus oil, roasted meat, and lilac swell from the glass.

“The palate is marked by a wave of jet-black brambly fruit up front, followed by an exotic spice mid-palate and a long, complex finish that lasts and lasts expressing notes of flowering jasmine, and oolong tea. The silky tannins hold everything together and will certainly allow this wine to evolve in the cellar for at least 7-10 years.”  - Thomas River Brown

Review:

The 2019 Cabernet Sauvignon Winfield Vineyard is a blend taken from three blocks in the vineyard. A potent, layered Cabernet, the Winfield is super-expressive today. Dark red cherry, licorice, incense and savory herbs all flesh out in a potent, resonant Calistoga Cabernet that hits all the right notes. This is impressive, to say the least.

-- Antonio Galloni 95 Points

Thorn Clarke William Randell Shiraz is made from 100 percent Shiraz

The William Randell range of wines were created in honor of our family ancestor - the esteemed pioneer William Richard Randell (1824 - 1911). The wines are sourced solely from grapes grown on our estate vineyards. Wines in this range are only made in exceptional vintages.

Deep red with inky purple hues. This classic Barossa style shows rich blackberry, licorice, spice plum and smoky oak on the nose. The palate is dense with ripe mulberry and berry compote and generous supporting oak. The tannins are savory and long with spicy refined finish

Following harvest the fruit was crushed into a variety of small fermenters (4 to 6T in capacity). Fermentation was carried out at a warm temperature (25-28 degrees ). The ferments were manually pumped over to provide good control of tannin extraction. Each fermenter was treated as a separate parcel of wine and once dry was filled to American oak (40% new). Following malolactic fermentation the wines were racked and returned to the same oak. Parcels remained in barrel for an average of 18 months prior to blending. Only the best barrels from the multiple parcels were used to make the final blend. Once blended the wine was prepared for bottling.

Review:

"This impressive and manicured 2019 Shiraz William Randell has class written all over it. Ripe and concentrated with black cherry, dark earthy tones and ham bone aromas wrapped up in a generous dose of sweet oak. Luscious levels of flavor and oak follow with well-judged tannins providing a complete package to enjoy over the next decade.-  Angus Hughson"

 - Antonio Galloni's Vinous (March 2023), 92 pts

The Factor is predominantly from the Gomersal and Marananga sub-regions of the Barossa, providing dense texture and richness to the palate with subtle notes of olive tapenade, saddle leather and minerals. Ripe aromas of plum and wild blackberries, olive, pepper and spice are all supported by a dark core of espresso roast, ripe blackberries and saltbush. Brooding and densely packed, this lavish wine has ample generosity to cellar for many years, where it will slowly unravel.

Review:

This is quintessential Barossa. The red dirt in the ground rises up in the glass and transports me right back there: middle summer, hot, spicy air blowing across the tops of old vines. It's evocative. This 2019 The Factor is Port-y, concentrated and savory as all hell, with charred barrels, lamb fat, black pepper, salted licorice, pomegranate molasses and aniseed. This is about as big as I can cope with and still enjoy it; it takes density and intensity to a whole new level—no surprise for the vintage, the region and the producer. A perfect storm of thunderous strength. Like staring into the abyss . . . a little bit scary, but transfixing nonetheless.

-Wine Advocate 96 Points

Every now and then, in life and in wine, we are presented with unique opportunities to express ourselves and create something truly remarkable.

When rare opportunities arise, we need to capture, nurture and develop them so that their potential is fulfilled. So when Torbreck was given the opportunity to work with one of the most famous vineyards in the Barossa Valley, it became almost inevitable that the resulting wine would be truly remarkable.

In 2003, Torbreck growers and fourth generation descendants of the Seppelt family, Malcolm and Joylene Seppelt, asked our winemakers to create for them a small batch of Shiraz from their old Gnadenfrei vineyard in the sub-region of Marananga.

Planted in 1958, the five acre vineyard is traditionally dry grown and comes from an original Barossa clonal source. South facing, on the eastern side of a ridge separating the Seppeltsfield and Marananga appellations, these aged vines have been meticulously hand tended, traditionally farmed and pruned by a grower with a lifetime’s experience on Western Barossa soils of very dark, heavy clay loam over red friable clay. The resulting low yields of small, concentrated Shiraz berries make the vineyard the envy of all winemakers in the Barossa.

We looked longingly at the wine when it was returned to the Seppelts, knowing that it was the best we had ever made. In 2005 we convinced the Seppelts to sell Torbreck the fruit and The Laird was born. In 2013 Torbreck purchased the Gnadenfrei vineyard, securing The Laird’s reputation as one of the world’s great single vineyard Shiraz wines.

Torbreck is the name of a forest near Inverness, Scotland and you’ll find more than a passing nod to the Celts in our wine naming conventions. The Laird of the Estate in Scotland is the Lord of the Manor and master of all he surveys.

Review:

I poured the 2017 The Laird, set it aside and got about doing other jobs for 45 minutes or so, to give it some room to breathe. And it does breathe. It has its own pulse and beat and life, and it flexes and moves in the mouth. This is incredibly enveloping, with aromas reminiscent of campfire coals, charred eucalyptus, lamb fat, roasted beetroot, black tea and a prowling sort of countenance. In the mouth, the wine is bonded and cohesive and seamless, there are no gaps between anything, no space between fruit, oak and tannin; it all comes as one. While this is a singular wine, it is so big and concentrated that it needs no accompaniment other than some fresh air and a good mate. It's denser than osmium and is impenetrable at this stage.

is made from  74% Malbec, 13% Cabernet Franc, 12% Petit Verdot, 1% Merlot

Vineyard Notes

Waypoint Lowrey Vineyard Homestead Cabernet Sauvignon is made from 100 percent Cabernet Sauvignon. 

We are pleased to bring you for the first time a stunning vineyard, planted high above the valley floor between Rutherford and Pritchard Hill by the Bettinellis, the Lowrey Vineyard. The Homestead piece faces the old 19th century home of the land’s first resident, one Mister Lowrey. The rare hillside site bends slightly downward to give a perfect exposure, and the tight spacing creates tension and concentration in the wine. It is ripe, airy, and medium-full. Extremely expressive terroir is on full display and gorgeous black cherries, cedar, and fine grain tannins create a new Napa Cabernet experience you’ve probably never had before.

Review:

A chewy grip of leather, tobacco and black currant highlight this robust, full-bodied red. Structured and cohesive, it retains an enduring richness of vanilla and oak amidst more complex elements of graphite and crushed rock. Enjoy from 2028–2035.

-Wine Enthusiast 93 Points

We are delighted to offer our first Beckstoffer Georges III bottling in many years. The spectacular vineyard site with its back to the Silverado Trail is the historic site of the grand old BV masterpieces produced for most of the last century. It is as pure an expression of Napa Valley terroir as is available anywhere, from anyone. Ripe and round black fruits, spice, blueberry, and cedar, and cigar box aromas are echoed on the palate and balanced by a preternatural lift from natural acidity and a swell of earth notes. A stunning achievement.

Review:

Thick in sage brush, dried herb and earth, this wine is powerfully built and unabashedly ripe. Dark black fruit, mocha and graphite notes arise along the thick, intense palate, leading to finishing touches of slate and iron. Cellaring will help to tame the tannins; enjoy from 2028–2035.
-Cellar Selection Wine Enthusiast 94 Points